Chaponay Sauce

Method

Put two peeled eschalots in a stewpan with a sliced tomato, a bunch of herbs, one mushroom chopped fine, a little piece of bacon bone, half a pound of bones from any birds, one tablespoonful of clarified butter or salad oil pinch of mignonette pepper, and fry all together for about fifteen minutes; then add one ounce of glaze and three quarters of a pint of good brown sauce; boil all together for about a quarter of an hour, and keep skimmed while boiling; tammy, and mix in twelve shredded turned olives and a quarter of a pint of champagne just before serving. This is an excellent sauce for serving with larks, quails, &c.

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